Just Wingin' It at Hampton + Hudson

27 July 2017

Hampton + Hudson has it all: craft cocktails, brilliantly crafted dishes, a bustling yet casual atmosphere in the hottest part of town and a chef making a quite a great name for herself. This North Highland Ave. establishment attracts bar-food lovers and adventurous eaters alike. A menu favorite? Springer Mountain Farms Chicken Wings. Guests can choose their marinade- Sweet T Brine, Cola Glaze with Spicy Peanuts, Korean Kimchi Glaze, or Traditional Buffalo Style. The creative twists on a simple dishes is the “it factor” bringing diners back. Chef Savannah Sasser is even toting her special wings to Springer Mountain Farms Southern Wing Showdown produced by Taste of Atlanta! Sunday, August 20th where there will be 25 varieties of wings from 25 southeastern chefs. Ticket buyers can enjoy unlimited amounts of these wings as well as savory sides, cocktails, beer and wine! Click for more details and buy your tickets here: http://southernwingshowdown.com/

Take a glimpse of other Hampton + Hudson staples below and learn more about Chef Savannah Sasser to get in the loop with this hot spot!

As Executive Chef of Hampton + Hudson, a local community gastro pub located in the neighborhood of Inman Park, Savannah Sasser oversees culinary development and ensuring the kitchen is operating at its highest level on a daily basis. With over ten years of culinary experience, Chef Sasser works with fresh local foods and makes a conscious effort to work with farmers to create an elevated locally sourced menu with items that change seasonally. She provides Hampton + Hudson’s guests with consistent, innovative, and honest food.

Savannah has had a strong passion for cooking from a very young age. Growing up, she quickly realized that cooking is so much more than just nourishment. She has always believed that food is the ingredient that brings a community of people together. Her creativity and interest led her to culinary school, where she received her culinary foundation and formal French training in Culinary Arts from Le Cordon Bleu of Pittsburgh. After school, she trained under Chef Jacky Francois, a classical trained French chef overseeing the historic Omni William Penn Hotel in Pittsburgh. To date she has cooked for dignitaries, celebrities, and all-star athletes from around the world.

Savannah is a member of the Les Dames d’Escoffier International, a philanthropic organization of women leaders in the fields of food, fine beverage, and hospitality. She was named an Executive Georgia Grown Chef in 2016, which fosters a statewide program in Georgia between Chefs and Farmers, and is a board member of D.I.G., Development in Gardening, who work with vulnerable communities around the world. She currently coordinates and prepares food at the Georgia Grown Dinner at The James Beard House in New York, NY.

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